Quote:
Originally Posted by Discuss Thrower
How does one make eggs like you'd find on a Hardees Sausage and Egg sandwich?
|
Quote:
Originally Posted by 3rd&48ers
Those square ones folded over? You mean how to make them so soft?
|
Quote:
Originally Posted by Discuss Thrower
Yep.
|
Quote:
Originally Posted by 3rd&48ers
crack an egg in a bowl
scramble in bowl
pour in a pan with a melted pat of butter and cook on very low heat..
Try adding a teaspoon of heavy whipping cream
|
Usually cracked about 5 dozen eggs into a stainless steel pitcher each morning, had an ice bath for the pitcher by the grill. Scramble entire pitcher with whisk until frothy and all yolks fully incorporated.
Also had a tub of clarified butter, stainless steel on back of grill area.
Each had a ladle.
Ladle about half a scoop of butter and use the back of the ladle to spread it out.
Ladle a full scoop of egg, try to get it to spread evenly across the grill, like a pancake. When the edge start to set use spatula to fold in half, then the half onto itself into a quarter. Use spatula to cradle egg onto biscuit.
On a full breakfast section of the grill, an experienced line cook usually did sets of six eggs at a time.
Kept cold, well whisked, cooked 'til edges firm, half folded, then quarter folded.
No simpler or more difficult than that. Basically scrambled eggs, only you just let it set up like you would an over easy or fried egg, don't go all kung fu on it, then fold twice when cooked through.
EDIT: And IIRC, breakfast grills were set at 350 degree.